Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices

José D. Torres, Verónica Dueik, Ingrid Contardo, David Carré, Pedro Bouchon*

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

Abstract

Increased prevalence of diabetes prompts the development of foods with reduced starch digestibility. This study analyzed the impact of adding soluble dietary fiber (inulin-IN; polydextrose-PD) to baked gluten-starch matrices (7.5–13%) on microstructure formation and in vitro starch digestibility. IN and PD enhanced water-holding capacity, the hardness of baked matrices, and lowered water activity in the formulated matrices, potentially explaining the reduced starch gelatinization degree as IN or PD concentration increased. A maximum gelatinization decrease (26%) occurred in formulations with 13% IN. Micro-CT analysis showed a reduction in total and open porosity, which, along with the lower gelatinization degree, may account for the reduced in vitro starch digestibility. Samples with 13% IN exhibited a significantly lower rapidly available glucose fraction (8.56 g/100 g) and higher unavailable glucose fraction (87.76 g/100 g) compared to the control (34.85 g/100 g and 47.59 g/100 g, respectively). These findings suggest the potential for developing healthier, starch-rich baked foods with a reduced glycemic impact.

Original languageEnglish
Article number101347
Pages (from-to)1-11
Number of pages11
JournalFood Chemistry: X
Volume22
DOIs
StatePublished - 30 Jun 2024

Bibliographical note

© 2024 The Authors. Published by Elsevier Ltd.

Keywords

  • Acetic acid (PubChem CID 176)
  • Baking
  • Benzoic acid (PubChem CID: 243)
  • Gelatinization
  • Hydrochloric acid (PubChem CID: 313)
  • Inulin
  • Inulin (PubChem CID: 132932783)
  • Invertase (PubChem SID 348266890)
  • Pancreatin (PubChem SID 7,980,246)
  • Pepsin (PubChem CID: 17397483)
  • Polydextrose
  • Polydextrose (PubChem CID: 71306906)
  • Potassium hydroxide (PubChem CID: 14797)
  • Sodium acetate 3-Hydrate (PubChem CID: 23665404)
  • Starch digestibility
  • X-ray micro-computed tomography

Fingerprint

Dive into the research topics of 'Relationship between microstructure formation and in vitro starch digestibility in baked gluten-starch matrices'. Together they form a unique fingerprint.

Cite this